While dough is resting, make filling. Prepare potatoes to package directions, with the exception of adding the spices to the boiling water. Mix in the cheese after adding the instant potatoes.

Combine the flour, eggs, sour cream (or whatever you're using) and half of the water, and stir vigorously to mix in the eggs.Stir in the rest of the water and mix until dough begins to form. Turn out onto a floured surface, and knead GENTLY, lifting and stretching the dough as you go, for about three minutes. DO NOT overwork. Dough will be smooth and somewhat sticky. After dough has been kneeded, place into a storage bag and place in the refrigerator for 20 minutes. While dough is resting, make filling.Form dough into 1.5 inch balls, and roll out on a floured surface into a 3.5 inch round about 1/8th inch thick. Cover as you go with a damp towel.

After dough is rolled out, add filling. Put about a tablespoon (or less, it's a judgement call) of filling in to the center of the dough. Close by folding gently in half, making sure not to touch the seam with the filling as it will not seal properly. Press dough together, making sure that it is sealed so the filling does not leak out while you're boiling them.Fill a large pot with water and a little salt. Drop pierogies gently into boiling water, and boil until they float to the top. If for some reason the pierogies do not stick to the bottom, boil for about 5 minutes. Remove from the water, and place on a plate. Drain any excess water.

In a frying pan on medium high, heat butter or oil and fry pierogies on each side until they're as dark as you like them. I like mine crispy!